Makes 6-8 servings


For the Torte

8 1/2 oz bittersweet chocolate, chopped
2/3 cup unsalted butter, cut into small pieces
8 Tbsp cherry jam
4 large eggs, at room temp.
3/4 cup granulated sugar
1 Tbsp kirsch or brandy
1 tsp balsamic vinegar
1/2 cup plus 1 Tbsp All-purpose flour
3/4 tsp baking powder
1/4 tsp salt

For the Cherry-Pomegranate Glaze

2 cups dried cherries
½ cup pomegrante juice
¼ cup honey
2 tablespoons water
peel of one orange

For the Almonds

1/2 cup sliced almonds
1/4 cup butter
1/4 plus 2 T brown sugar
2 tsp cinnamon
1 T light corn syrup
1/4 tsp baking soda
4 Tbsp almond meal or flour

Special Equipment

Stand mixer or electric hand mixer with whip attachment
9 or 10 inch torte pan
Piping bad, star tip


For the Torte

Preheat oven to 350 degrees and make sure rack is positioned in center rack. Generously butter the bottom of one 9-inch round or tart pan. Sift together the flour, baking soda, salt and set aside.

Place the chopped chocolate and butter in a heat proof bowl and place on top of a sauce pan with two inches of slightly simmering water.  Stirring occasionally, melt the chocolate and butter, let cool.

In the bowl of an electric mixer or with a hand mixer whip the eggs and sugar until tripled in volume.  About ten minutes. The mixture will look almost white in color and very fluffy.  Beat in the amaretto. When the chocolate mixture has cooled to body temperature, fold into the egg mixture, quickly. Scrape down the sides of the bowl and make sure the mixture looks smooth and well blended. Fold in the sifted flour mixture then scrape the batter into the prepared pan. Bake the torte about 20 minutes.

For the Preserves

In a small saucepot, dissolve honey and water over medium high heat until dissolved. Add the orange peel and pomegranate juice, bring to a boil and cook for 5 minutes. Reduce heat to a simmer and allow the juice to reduce. Remove the syrup from the heat and discard the orange peel. Pour syrup over the cherries in a glass bowl and let the fruit rest and become soft and moist.

For the Almonds

Mix together in a bowl and spread on a cookie sheet.  Bake at 375 degrees until golden brown.

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